Ingredients:

  • 1 (3-4 pound) beef chuck roast (1.3-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste (15 ml)
  • 1 cup beef broth (240 ml)
  • 1 cup dry red wine (optional) (240 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1 bay leaf
  • 1.5 pounds Yukon gold potatoes, quartered (approx. 680g)
  • 1 pound carrots, peeled and cut into 1-inch pieces (approx. 450g)
  • 2 tablespoons cornstarch (30 ml)
  • 2 tablespoons cold water (30 ml)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Season the chuck roast with salt and pepper. Heat olive oil in the Instant Pot using the Sauté function. Sear the roast on all sides until browned. Remove roast and set aside.
  2. Add onion and garlic to the Instant Pot and sauté until softened. Stir in tomato paste.
  3. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaf.
  4. Place the roast back into the Instant Pot.
  5. Arrange potatoes and carrots around the roast.
  6. Secure the lid and set the Instant Pot to Pressure Cook on high for 60-75 minutes (depending on the size of the roast). Use a natural pressure release for 15 minutes, then quick release any remaining pressure.
  7. Remove the roast and vegetables to a platter. Shred the roast with two forks.
  8. Turn the Instant Pot back to Sauté. In a small bowl, whisk together cornstarch and cold water. Slowly pour the cornstarch slurry into the pot, stirring constantly, until the gravy thickens.
  9. Spoon gravy over the roast and vegetables. Garnish with fresh parsley (if desired).